Yogurt Honey Jelly with Strawberries and Roses

Photo: Thayer Allyson Gowdy; Styling: Karen Shinto

Sunset's April 1975 recipe for Russian Cream—and English food writer Josceline Dimbleby's recipe for Athenian Jelly—inspired Niloufer Ichaporia King to make this dessert. It's perfect after Parsi food and very much in character with it. Serve with cookies if you like. Prep and Cook Time: 20 minutes, plus 1 hour of chilling time. Notes: We used a 6-in. cake pan for the mold, but you can use anything from a plain metal mixing bowl to a fancy crenellated pudding bowl. Or pour the yogurt into small bowls to make individual servings. Find rose water in Middle Eastern markets, and look for Middle Eastern, French, and Italian brands over Indian ones—they have better flavor. Rose petals are edible if they're pesticide-free; pluck from your garden if you haven't sprayed, or ask for them at your local farmers' market flower vendors.

Preparation

1. Put gelatin and 1/2 cup water in a small saucepan and let soften for a few minutes. Meanwhile, pour cream and vanilla into a medium bowl and use an electric mixer to whip the mixture into soft peaks.

3. Whisk yogurt in a medium bowl. Whisk some yogurt into gelatin-honey mixture; then whisk that mixture into rest of yogurt. Fold whipped cream into yogurt mixture and pour into a 6-in. cake pan. Cover with plastic wrap and chill until set, at least 1 hour.

4. Combine strawberries, sugar, and rose water in a small bowl and mix gently. (If you'd like a bit of syrup, let mixture sit for 20 to 30 minutes before serving.)

5. To unmold, dip underside of cake pan in a large bowl of hot water for a minute or so. Remove from water and set a serving plate face down on top. Holding plate in place, quickly invert cake pan to release jelly (tap pan if necessary). Top with strawberries and rose petals.